Chunky Rosemary Potato Chips

4 Fresh potatoes
2 teaspoonfuls salt
Deep frying oil
Rosemary (fresh if possible)
15 Cherry tomatoes
Half Lemon/ Lime (or juice)

How to make
1. Clean and peel the potatoes. Cut into chunky sticks about 1 cm thick.
2. Evenly sprinkle the salt on the potatoes, then steam for 10 minutes.
3. Heat a deep frying pan, pour in oil about 7 cm deep. Fry the chips at low heat.
4. Sprinkle the Rosemary on the fried chips, then bake in a 160 degree oven for about 2 minutes.
5. Cut the cherry tomatoes into half, use them to garnish the chips when serving.

1. Mix the olive oil and Balsamic vingar as the dipping for the chips.
2. Squeeze lemon juice onto chips.


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